Ingredients
Scale
- 1 medium Cauliflower, cut into florets
- 1/3 cup Rice flour
- 1 tbsp Cornstarch
- 1 tsp Oil
- 1/2 tsp Garlic powder (optional)
- 1/3 – 1/4 cup Water
- 1.5 tbsp Sesame oil
- 1/4 cup Light soy sauce
- 1 tbsp Rice wine vinegar
- 1-2 tbsp Sriracha Sauce (adjust to taste)
- 1″ Fresh ginger, finely minced
- 4-5 cloves Fresh garlic, finely minced
- 2-3 tbsp Honey or Maple syrup
- 1 Tbsp Cornstarch
- 1/4 cup Water
- Sesame seeds for garnish
- Spring onions for garnish
- Sliced chilies for garnish
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the cauliflower florets in a large bowl with rice flour, cornstarch, oil, and garlic powder, if using. Make sure the florets are evenly coated.
- Spread the cauliflower out on the baking sheet in a single layer. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
- Whisk together the sesame oil, light soy sauce, rice wine vinegar, Sriracha, minced ginger, and minced garlic in a bowl.
- Combine 1 Tbsp cornstarch and 1/4 cup water in a small bowl to create a slurry. Add this to the sauce mixture and stir well.
- Transfer the roasted cauliflower to the pan over medium heat. Pour the sauce on top and stir until the cauliflower is well coated and the sauce thickens, about 3-5 minutes.
- Remove from heat, and serve warm, garnished with sesame seeds, spring onions, and sliced chilies.
Notes
For best results, bake until crispy for golden, crunchy edges. Adjust spice levels to personal preference and garnish generously for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Vegan, Gluten-Free